How to Make Crepes
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If you’ve ever wondered How To Make Crepes at home, you’re in for a treat. These paper-thin pancakes are light, delicate, and endlessly versatile. These are perfect with sweet or savory fillings. If you want to serve them for brunch with fruit and whipped cream or fill them with ham and cheese for a light dinner, this crepe recipe is simple, foolproof, and ready in no time.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Crepes At Home
- Helpful Tips & Tricks
- Homemade Crepes FAQ
- More Breakfast Recipes:
No matter what season it is, I’m such a fan of brunch recipes. It’s so nice to gather with loved ones, sip on a Bellini, and nibble on some breakfast-y treats! These crepes are restaurant-style, and will have everyone asking for seconds.
Whether it’s for a baby or bridal shower, Mother’s Day, Father’s Day, or just because, there are tons of great breakfast recipes here on Baking a Moment. Try my almond croissant recipe, my blueberry buckle, or my lemon poppy seed muffins, just for a start!
Today I am sharing my basic crepe recipe. Feel free to use it in any number of different ways. It can be enjoyed with a sweeter topping such as fruit, or with a savory filling as a main dish. I’ve got lots of suggestions below!
Here’s Why You’ll Love This Recipe
- The batter comes together in minutes with just a few simple pantry staples.
- Crepes are incredibly versatile and work beautifully for both sweet and savory dishes.
- No special equipment needed. Just a whisk and a regular nonstick skillet.
- They’re thin, tender, and light as air, with perfectly lacy, golden edges.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. (You may need slightly less if you go that route.) A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free crepes.
- Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives so the flavor is pure. Table salt usually contains iodine which can leave a bitter taste. It’s also inexpensive and easy to find in a regular grocery store.
- Milk: Use whatever kind you normally keep on hand. I’ve used 2% here, but even a plant-based product will work!
- Oil: Something with a neutral taste is best. I usually go with vegetable oil or canola oil, but avocado oil or grapeseed oil would be good options as well.
- Eggs: The star of the show! Large chicken eggs give this crepe recipe its signature rich flavor.
In Photos: How To Make Crepes At Home
Step 1: Mix the Dry Ingredients
Place the flour and salt in a large mixing bowl and give them a quick stir to combine.
Step 2: Add the Wet Ingredients
Make a well in the center of the flour mixture and pour in the milk, oil, and eggs.
Step 3: Whisk to Combine
Use a whisk or blender to blend the wet and dry ingredients until the batter is smooth and lump-free.
Step 4: Let It Rest
Allow the batter to rest for 30 minutes or overnight in the fridge. This helps the flour fully hydrate for a more tender crepe.
Step 5: Preheat Your Pan
Lightly mist an 8-inch skillet with nonstick spray and place it over medium-low heat. Let it warm up thoroughly.
Step 6: Cook the Crepes
Scoop about 3 to 4 tablespoons of batter into the hot pan. Immediately tilt and swirl to spread it into a thin, even layer.
Step 7: Flip
Cook until the edges are lacy and browned and the bottom is golden. Carefully flip and cook the other side until lightly browned.
Helpful Tips & Tricks
- Let it rest: If you’ve used a blender to make your crepe batter, it may become very foamy. It’s not a bad idea to allow it to rest for at least 30 minutes so those bubbles can work their way out. It also helps the flour to become better hydrated. But this is by no means a requirement! I often cook my crepes immediately after making the batter and they come out every bit as scrumptious, either way.
- Overnight crepes: It’s fine to make the batter the night before and allow it to chill in the fridge (covered) until just before you’re ready to serve.
- Temperature is everything: Preheat your pan over medium-low heat. If the pan isn’t hot enough, the crepes will take a long time to cook. But if it’s too hot, it will cook and set up instantaneously, before you even get the chance to swirl the pan and spread the batter out!
- Mist with non-stick spray: I like to lightly mist my skillet with a little spray oil with every new crepe I make, so nothing sticks.
- Store: You can make crepes a few days ahead of time. Invert them onto clean towels and layer towels in between. They will last a few days in the fridge or a few weeks in the freezer.
- Top: Keep it simple and shower them with powdered sugar and fresh fruit like I’ve done here. Or, add a dollop of lemon curd, jam, dulce de leche, Nutella, or whipped cream. You can even stack them, thinly spreading pastry cream in between, to make a crepe cake. They work really well with savory fillings too, such as ham and cheese or mushrooms and leeks.
Homemade Crepes FAQ
Not at all! A regular nonstick skillet works perfectly.
Yes! Crepes keep well in the fridge for up to 3 days or frozen for up to 2 months. Stack them with parchment paper between each.
Resting gives the flour time to absorb the liquids, which leads to more tender crepes and fewer bubbles or tears when cooking.
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
More Breakfast Recipes:
- Baked Strawberry Donuts
- Giant Cinnamon Roll Cake
- Hearty Bran Muffins Recipe
- Maple Granola
- Pancake Recipe
- Homemade Waffle Recipe
Crepe Recipe
Ingredients
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/4 teaspoon (1.5 g) kosher salt
- 2 cups (488 g) milk, (whatever kind you keep on hand)
- 2 tablespoons (28 g) oil, (such as vegetable or canola oil)
- 3 (132 g) eggs, large
Instructions
- Place the flour and salt in a large bowl and stir to combine.
- Make a well in the center of the flour mixture, and pour in the milk, oil, and eggs.
- Blend the liquids into the dry ingredients, using a whisk or a blender.
- Allow the batter to rest for 30 minutes or overnight (optional).
- Lightly mist an 8-inch diameter skillet with non-stick spray, then allow it to preheat over medium-low heat on the stovetop.
- Scoop about 3 to 4 tablespoons of the crepe batter into the hot pan, immediately swirling the pan to level the batter and spread it into an even thickness.
- Let the crepe cook until lacy and browned around the edges and golden brown on the bottom, then carefully flip it over and allow it to cook on the other side.
